Displaying 1–25 of 61 results for David Phillips, Technical Editor

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Pest Control - Inside, Outside and in the Cloud

(Article)

New documentation requirements add to the argument for managed, integrated approach.

Dairy's Simple Complexity

(Article)

Milk is a simple food, but dairy products such as yogurt and ice cream require careful ingredient selection with a knowledge of what the consumer wants in the cup.

Plant Based Meat Products: Going Beyond Meat

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Consumers' interest in protein needn't be confined to meat.

Food Processing Picks Favorite New Food and Beverage Products from 2013

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We put the heavy technical articles aside for a moment and savor the delightful new products we actually buy for ourselves.

10 New Food and Beverage Products Our Staff Can't Live Without

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The Food Processing staff unveils its list of the top 10 products we can't -- or don't want to -- put down in 2014.

Food Processing Picks Favorite New Food and Beverage Products of 2012

(Article)

The top 10 new products that Food Processing and Friends find to be irresistible – over and over again.

The Most Influential Women in the Food and Beverage Industry

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The food and beverage industry may be more hospitable than others to women executives – who are not shy about getting their way once they reach the top.

Candy Trends Thrive on Consumers' Need for Sweet

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Consumer whims and nostalgia, more than major food trends, seem to push and pull at candy and confections.

Scientists Successfully Map Peanut DNA

(Article)

The International Peanut Genome Initiative says it has successfully sequenced the genome of the peanut.

Candy Trends 2013: New Tricks for Old Favorites

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Confections can play off new trends or old sentiments. Either way, ingredient innovations make them better.

What is 'Natural' Food?

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Choosing ingredients carefully and working with supplies can make natural food formulation a cleaner proposition.

Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And ...

(Article)

Today's beverage trends point to natural ingredients and safe sources of energy and nutrition.

Flavor Modulation with High Expectation

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Whether its a recovery drink jacked up with protein or frozen pizza with less sodium, today's masking and modulation ingredients can help 'improved' foods taste super.

Sauces Make Everything Special

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While sauces and dressings can remain simple, they don't stand still.

Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners

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Acesulfame potatssium, aspartame, sucralose still rule the sweetener roost.

A Closer Look at Contract Manufacturing

(Article)

Contract product development services provide a starting point or the full solution for your next great food product.

Ingredient Manufacturers Helping Food Processors with PHO Alternatives

(Article)

With a ban on partially hydrogenated oils looming, bakers that have not yet switched structuring oils need to get on the bus.

Capital Avoidance for Wastewater

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Despite toughening municipal standards, your plant's wastewater system probably can be pressed to do more.

2012 Processor of the Year: Designing Greek Yogurt

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Chobani's product development team balances simplicity with excitement.

Food Production Motors Running High and Dry

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Stainless motor housings are among the most important features for food and beverage processors with efficiency coming in close behind.

Food Safety Starts on the Ground Floor

(Article)

Proper flooring provides no safe harbor for bacteria.

Manufacturing Software: How Well Do you Know Your System?

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Food processors expect more from manufacturing software, and they are getting it.

Awaiting the Next Generation of Fats and Oils

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As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour.

Consumers Liven Up Dishes with New Sauces and Marinades

(Article)

Barbecue sauces, cooking sauces and marinades offer culinary arts in a bottle, and they can do so without wrecking the ingredient list.

Food Processors Find New Sodium Alternatives

(Article)

Manufacturers continue looking for ways to lower sodium without losing flavor.

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